Foraged Food

Gorse and nettles may not the first plants that you would seek out if were hungry but like so much of our native flora, they can be both tasty and nutritious with the right recipe.

Nettles can be found growing everywhere and can be as good for you as broccoli or asparagus.

Nettle and Lemon Cake Ingredients:

• 100g picked raw young nettle leaves (use the top 4-6 leaves)
• 200g butter at room temperature
• 150g granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• Zest and juice of ½ lemon
• 250g all-purpose (plain) flour
• 2 teaspoons baking powder
• ½ teaspoon salt

For the lemon buttercream:

• 150g butter at room temperature
• 300g powdered icing sugar
• Zest and juice of ½ a lemon

To finish (optional):

• Lemon zest

Method

For the cake:

1. Preheat oven to 375°F/190°C (Gas Mark 5), fan 325°F / 170°C. 
2. Grease and line two 7" (18cm) round cake tins.
3. Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems. Place in a pan of boiling water and boil for 3-4 minutes. The sting will be removed with the boiling.
4. Rinse under cold water, drain and puree with a stick blender and set aside. If you're struggling to puree it, add the lemon juice at this stage.
5. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the pureed nettles, vanilla, zest and lemon juice.
6. Sift in the flour, baking powder and salt and mix together.
7. Spoon the mixture into the prepared tins, level, then bake for 25 minutes or until an skewer comes out clean.
8. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.

For the lemon buttercream:

1. In a large bowl, cream the butter until fluffy.
2. Add in the sifted icing sugar and beat.
3. Beat in the zest and a little of the lemon juice – you can then add more lemon juice to make it a frosting consistency and beat again.
4. Store in the fridge until ready to use.
5. Spread a little of the buttercream between the two layers of the cake and sandwich together.
6. Cover the cake in the remaining buttercream.